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Orange Roughy with Kiwi and Walnuts

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Orange Roughy with Kiwi and Walnuts
  • Prep 10 min
  • Total 20 min
  • Servings 2
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A kiss of kiwi-basil-orange sauce and a crunch of sautéed walnuts top this easy-to-make skillet fish.
Updated Jan 25, 2013

Ingredients

  • 1 tablespoon vegetable oil
  • 2 orange roughy, sole or other mild-flavored fish fillets (1/2 pound)
  • 1 tablespoon butter or margarine
  • 2 tablespoons coarsely chopped walnuts
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/3 cup Progresso™ chicken broth (from 32-ounce carton)
  • 1/3 cup orange juice
  • 1 1/2 teaspoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
  • 1 kiwifruit, peeled and sliced
  • 2 cups hot cooked white or wild rice
Make With
Make With
Progresso Broth

Steps

  • 1
    Heat oil in 10-inch skillet over medium heat. Cook fish in oil about 8 minutes, carefully turning once, until fish flakes easily with fork. Remove fish from skillet; keep warm. Drain oil from skillet.
  • 2
    Melt butter in same skillet over medium heat. Cook walnuts in butter, stirring frequently, until golden. Remove walnuts from skillet.
  • 3
    Stir cornstarch and salt into butter remaining in skillet. Stir in broth, orange juice and basil. Heat to boiling, stirring constantly. Boil and stir 1 minute. Carefully stir in kiwifruit until coated. Spoon sauce over fish. Sprinkle with walnuts. Serve over rice.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cook white or wild rice the night before you plan to serve it, and refrigerate it in a microwavable casserole. Reheat rice in the microwave just before serving.
  • tip 2
    If orange roughy is not available at your supermarket, substitute perch, cod or haddock.

Nutrition

520 Calories, 20 g Total Fat, 29 g Protein, 58 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
180
Total Fat
20 g
Saturated Fat
6 g
Cholesterol
80 mg
Sodium
600 mg
Potassium
650 mg
Total Carbohydrate
58 g
Dietary Fiber
2 g
Protein
29 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
42%
42%
Calcium
6%
6%
Iron
16%
16%
Exchanges:
3 Starch; 1 Fruit; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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